Greek-style Stuffed Leg of Lamb
Serves: 8 to 10
This recipe highlights lamb from Umpqua Valley Lamb, a cooperative of ranchers in southwest Oregon. The lambs are pastured on fields of fresh grass, sweet clover and alfalfa, producing a mild-flavored, tender meat. Serve with grilled asparagus and a fresh lemon tart for a bright, delicious beginning to spring.
- 1 boned PCC Natural Express Garlic Herb leg of lamb, about 4 to 5 pounds Add to list
- 3/4 cup fresh bread crumbs Add to list
- 1/4 cup chopped fresh flat-leaf parsley Add to list
- 1 container PCC Deli mezze feta, about 5 or 6 ounces Add to list
- 1 container PCC Deli black & green tapenade Add to list
- 2 tablespoons chopped fresh rosemary Add to list
- 2 tablespoons olive oil Add to list
- 1/2 lemon, juiced (about 2 tablespoons) Add to list
- Butcher's twine Add to list
Preheat oven to 375º F.
Lay the boned leg of lamb flat on a work surface covered with parchment or waxed paper, herb side down. Pound briefly to flatten.
Combine the bread crumbs, parsley, feta, tapenade, rosemary, olive oil and lemon juice in a bowl. Blend well to make a coarse stuffing.
Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb toward the center, first one side, then the other, to enclose the stuffing and form a roll. Tie the roll in several places with butcher's twine to keep it closed during cooking. (Discard parchment or waxed paper.)
Place rolled lamb seam-side down in a roasting pan. Roast 1 hour, 20 minutes for medium rare or until it reaches 140º F. For medium or well done, cook until meat is 170º F. Remove from the oven, tent with foil and allow to rest 20 minutes before slicing.
Recipe by, PCC Staff
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